Carbon Steel Pans: Ultimate Kitchen Companion

Carbon steel pans are a popular choice for chefs due to their durability, versatility, and non-stick capabilities. They are made from a combination of steel and carbon, resulting in a lighter, less brittle, and smoother metal than cast iron. Carbon steel pans can withstand higher temperatures and retain heat better than stainless steel or aluminium.

When seasoned, carbon steel pans offer a non-stick surface that can withstand metal utensils without scratching. They can be used for searing, frying, sautéing, and broiling on various cooktops, including induction, grills, and even campfires.

Some popular brands include Mauviel, OXO, Merten & Storck, de Buyer, and Lodge. When choosing a carbon steel pan, consider factors such as weight, handle design, oven-safety, and pre-seasoning.

How to season a carbon steel pan

Carbon steel pans are a great alternative to cast iron pans as they are lighter, more versatile, and easier to handle. They are durable, easy to maintain, and free of toxic chemicals. However, they need to be seasoned before use to create a protective layer that prevents rusting and enhances the pan's performance. Here is a step-by-step guide on how to season a carbon steel pan:

Step 1: Remove the Protective Coating

Carbon steel pans often come with a protective coating to prevent rusting. This coating needs to be removed before seasoning. Follow the manufacturer's instructions for removing the coating, then wash the pan with soap and water.

Step 2: Dry the Pan

After washing the pan, it is crucial to dry it thoroughly. Any leftover water can cause splattering when hot oil is added, leading to potential accidents. Use a towel to dry the pan, ensuring no water droplets remain.

Step 3: Heat the Pan

Place the pan on the stovetop over medium heat for a few minutes to open up the pores in the metal. This step helps prepare the pan for the seasoning process. Ensure your ventilation is good as this step may produce some smoke.

Step 4: Apply Oil Sparingly

Choose a neutral oil with a high smoke point, such as canola oil, vegetable oil, avocado oil, or grapeseed oil. Avoid using butter, olive oil, or flaxseed oil. Using a paper towel or kitchen rag, rub a very thin layer of oil onto the pan, inside and out. Ensure you buff away any excess oil until the pan looks dry. This step is crucial, as too much oil will result in a splotchy, sticky coating.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the stovetop over medium to medium-high heat. You can also place it in a preheated oven at 450-500°F (230°C). Heat the pan until the oil forms a polymer, indicated by a faint brown colour. This process may produce heavy smoke, so ensure your kitchen is well-ventilated.

Step 6: Repeat as Needed

Repeat the oil application and heating process several times until the pan develops a dark brown or black colour. The more layers of seasoning, the better the non-stick properties of the pan.

Step 7: Use and Maintain the Pan

Your carbon steel pan is now ready for use! The more you cook with it, the more the seasoning will build up and improve. To maintain the pan, clean it with hot water after each use and avoid using dish soap, as this can remove the seasoning. Occasionally re-season the pan to patch up any problem spots or if it starts to rust.

How to clean a carbon steel pan

Carbon steel pans are a great addition to your kitchen, but they do require some extra care when it comes to cleaning. Here's a detailed guide on how to clean and care for your carbon steel pan:

Step 1: Wipe It Out

Before you begin cleaning, always start by wiping out your pan with a paper towel, kitchen towel, or microfiber cloth. Avoid using water or dish soap at this stage. This initial wipe is a quick and easy way to clean your pan, preserving the seasoning, and is often enough to clean up after a regular meal.

Step 2: Coarse Salt and Oil

If there are stubborn residue or fried bits stuck to your pan, it's time to break out some coarse salt and a neutral oil, such as grapeseed or canola. Add 2 tablespoons each of salt and oil to your cooled pan. Using a kitchen or paper towel, rub the mixture all over the inside of the pan. The salt acts as a gentle abrasive, helping to remove burnt-on food and polymerized oil. Once you've removed as much residue as possible, thoroughly wipe your pan to get rid of the oil, salt, and remaining food residue.

Step 3: Boiled Water

If there are still stuck-on bits or incinerated ingredients, it's time to try the boiled water method. Add just enough water to cover the bottom of your pan and bring it to a boil over medium heat. Once the water is boiling, use a wooden or rubber spatula to gently scrape the bottom of your pan to loosen any burnt-on food. Continue scraping and boiling until you've removed as much residue as possible. Then, dump out the water and residue, and wipe the pan clean with a kitchen or paper towel. Place the pan back on the burner and let it sit over medium-low heat to ensure it's thoroughly dry, which helps prevent rusting.

Step 4: Re-seasoning

Once your pan is completely dry, it's time to re-season it. Add a thin layer of neutral oil to the surface of the pan using a clean kitchen or paper towel. Place the pan back on the burner for a minute to reseason it before storing it.

Additional Tips:

• Avoid soaking your carbon steel pan in water as it can lead to rust.
• When washing your pan, use warm water and a small amount of mild soap if needed. While soap isn't necessary, it can be used sparingly without stripping the seasoning.
• Never put your carbon steel pan in the dishwasher, as it will remove the seasoning and cause rust.
• Always dry your pan promptly and thoroughly after washing.
• Avoid using abrasive tools like steel wool unless it's a last resort, as they can damage the seasoning.
• Always use a handle holder or oven mitt when handling a carbon steel pan, as the handles get hot.

How carbon steel pans compare to cast iron pans

Carbon steel and cast iron pans share many similarities, but there are some key differences to consider when deciding which type of pan to use. Both types of pans are durable, can withstand high temperatures, and are compatible with all cooktops, including induction. They also require seasoning, which creates a natural nonstick coating and helps protect the pan from rust. However, carbon steel pans are lighter, heat up and cool down faster, and have sloped sides, making them better suited for sautéing and stir-frying. On the other hand, cast iron pans have better heat retention, making them ideal for pan-frying and roasting. They also have straight, vertical sides, which are perfect for shallow-frying and baking dishes such as cornbread or pan pizza.

One of the main differences between carbon steel and cast iron pans is their weight. Carbon steel pans are much lighter than cast iron pans, making them easier to manoeuvre and lift, especially when cooking with one hand. This makes carbon steel pans ideal for sautéing, as the lighter weight allows for easier tossing and shaking of the pan. The sloped sides of carbon steel pans also contribute to their versatility, as they provide more cooking space and make it easier to toss and contain food.

In contrast, cast iron pans have straight, vertical sides, which are well-suited for shallow-frying and baking dishes such as cornbread or pan pizza. While cast iron pans are heavier, their weight can be advantageous for certain cooking techniques, such as searing meats, as it helps to retain heat and prevent hot spots. Cast iron pans are slower to heat up but retain heat for longer periods, making them ideal for low and slow cooking methods.

Another difference lies in the surface finish of the pans. Carbon steel pans have a smoother surface compared to cast iron, which has a rougher, slightly bumpy texture due to its higher carbon content. The smoother surface of carbon steel, along with proper seasoning, makes it ideal for cooking delicate foods such as eggs, omelettes, crepes, and fish. Cast iron pans, on the other hand, are not the best choice for cooking eggs and are generally too heavy for sautéing.

Both types of pans require seasoning, but carbon steel pans typically need to be seasoned by the user, while some cast iron pans come pre-seasoned. Seasoning helps to create a natural nonstick coating and protects the pan from rust. It is important to note that acidic foods can strip away the seasoning on both types of pans and impart an off flavour to the food. Therefore, it is recommended to avoid cooking acidic dishes such as tomato-based sauces in either type of pan.

In terms of cleaning and maintenance, both carbon steel and cast iron pans are easy to clean and require similar care. They should be washed gently with warm water, dried thoroughly, and coated with a thin layer of oil after each use.

Overall, carbon steel and cast iron pans have their unique advantages and disadvantages. Carbon steel pans are ideal for sautéing, stir-frying, and cooking delicate foods due to their lighter weight, sloped sides, and smoother surface. On the other hand, cast iron pans excel at pan-frying, roasting, shallow-frying, and baking thanks to their heat retention capabilities and straight sides.

How carbon steel pans compare to stainless steel pans

Carbon steel and stainless steel are two of the most popular types of pans, each with its own unique strengths and use cases. Here's a detailed comparison between the two:

Materials and Construction

Carbon steel pans are made of just carbon steel (typically 99% iron and 1% carbon), resulting in similar performance across different brands. On the other hand, stainless steel pans have a heat-conductive core, such as aluminium or copper, bonded between exterior and interior steel layers. This construction method, known as cladding, varies across brands, leading to performance variations.

Appearance

The appearance of carbon steel pans changes over time, and they are prone to discolouration and rusting. In contrast, stainless steel contains more chromium, which helps maintain the pan's original beauty, even after extensive use.

Heat Distribution

Stainless steel pans, especially those with fully-clad construction, distribute heat more evenly than carbon steel pans. This provides greater control and consistency while cooking.

Heat Retention

Both carbon steel and stainless steel pans retain heat well. However, heat retention in stainless steel pans can vary depending on the number of bonded layers. For example, a 5-ply stainless steel pan will generally retain heat better than a 3-ply pan.

Heat Tolerance

Carbon steel pans can withstand much higher temperatures than stainless steel. Most stainless steel pans have a limit of 500-600°F, while carbon steel pans can handle temperatures between 600-800°F, with some brands safe up to 1200°F.

Responsiveness

Both types of pans respond quickly to temperature changes. However, a stainless steel pan with a copper core layer provides the ultimate responsiveness due to copper's superior thermal conductivity.

Versatility

While both types of pans are well-rounded and versatile, stainless steel is a better all-purpose option. Carbon steel pans have limitations: they react with acidic foods, and boiling or simmering liquids can degrade their seasoning.

Durability

Both carbon steel and stainless steel pans are built to last, but carbon steel can handle higher heat and more abuse. Carbon steel pans are also lighter, allowing for more manoeuvrability and comfort while cooking.

Maintenance

Carbon steel pans require regular seasoning and are not dishwasher-safe. However, they are easier to clean due to their slick cooking surface. Stainless steel pans don't need seasoning and can be washed in the dishwasher, but food tends to stick to them, making cleaning more challenging.

Options and Price

Stainless steel cookware is widely available, offering endless options in terms of brands and types of cooking vessels. Carbon steel pans are less prevalent, and you may need to explore lesser-known brands. Price-wise, carbon steel pans are significantly less expensive than stainless steel, sometimes up to 70% cheaper.

Bottom Line

If you're buying just one pan, stainless steel is the more versatile and low-maintenance option. However, if you're investing in a set, consider complementing your stainless steel cookware with a single carbon steel pan for high-temperature cooking, searing meat, frying eggs, and grilling.

How to choose the right carbon steel pan for your needs

Carbon steel pans are a great addition to your kitchen, offering a naturally nonstick coating that, once established, cannot be damaged by heat or metal utensils. They are a lot like cast iron pans, but lighter, smoother, and more responsive to changes in temperature.

Weight and Handle Design

Carbon steel pans are lighter than cast iron pans, but they can still be heavy, especially when filled with food. Look for a pan that is lightweight and easy to manoeuvre, with a handle that is comfortable to grip and not too long or too short. The handle should also be rounded at the end, rather than having sharp, right angles. Some pans come with a removable silicone handle holder, which can make it easier to grip the pan when it is hot.

Pre-seasoned or Unseasoned

Carbon steel pans can come pre-seasoned, or you can season them yourself. Pre-seasoned pans offer convenience and are usually nonstick right out of the box, but the long-term durability of the manufacturers' coatings is unknown. Unseasoned pans allow you to have more control over the seasoning process, and they are all pretty equal once properly seasoned. However, they require more time and effort upfront.

Size and Shape

Carbon steel pans come in various sizes, from petite blini pans to larger pans of around 12 inches in diameter. Choose a size that is suitable for the number of people you usually cook for. Also, consider the shape of the pan. Carbon steel pans typically have sloped sides, which make them good for sautéing, searing, or simmering. If you plan to use the pan for shallow frying or baking, look for one with straighter sides.

Oven-safe Temperature

Most carbon steel pans are oven-safe, but the maximum temperature they can withstand varies. If you plan to use the pan in the oven frequently, choose one with a higher oven-safe temperature.

Price

Carbon steel pans vary in price, from budget options to more expensive, splurge-worthy pieces. Consider your budget and how often you plan to use the pan. More expensive pans may offer better quality and longer-lasting performance, but a budget pan can still be a good choice if you are new to carbon steel cookware.

Frequently asked questions